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May 6, 2006

Sarcasm is an art

And sarcasm in food writing, when done with grace and style, is a wonder to behold.

I bow before the Master:

We were given three complimentary glasses of champagne upon which the restaurant had economized admirably and three amuses-bouche of oysters, fixed three different ways. All were intensely flavorful. Mine was so intensely flavorful with its thick coating of cheese crumbs that it made me exclaim aloud.

It's from Poppy, of course. Read it here (scroll down to the second entry).

Posted by ray at May 6, 2006 12:32 PM |
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Comments

Ouch!

The best one I had was when I met a competing manager at a wine tasting who said, "Oh that place? You mean it's still open?"

I walked away.

Posted by: Whirly [TypeKey Profile Page] at May 6, 2006 8:56 PM

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